Curry Chicken & Peanut Butter Sauce

• 2 chicken quarters (can use breasts)
• 2 tablespoons olive oil
• 1/2 medium onion
• 2 garlic cloves
• 2 tablespoons flour
• 3 cups chicken broth or 3 cups stock
• 1 tablespoon curry powder
• 2 tablespoons red pepper flakes
• 1/3 cup smooth peanut butter

1. Remove skin from chicken. Brown chicken in olive oil in a large skillet on medium heat, then remove & set aside. Add onion & garlic to skillet adding curry powder & red pepper flakes & lightly saute' until onion begins to soften. Add flour & stir constantly for 3 - 4 minutes to make a light roux. Lower heat to medium low (about 2 on the dial), then add chicken broth, stirring thoroughly to remove lumps (can use a wisk). Add chicken back to skillet, & cover. Cook for appx. 30 minutes, stirring occassionally & flipping chicken, until chicken is nearly done. Add peanut butter. Mix together & cook for another 10 minutes on low - med. low, stirring occasionally, until chicken is cooked through (no red juices when pierced). Serve over Egg Noodles.
2. Notes:.
3. Can debone chicken after it's cooked & add back to sauce before serving.
4. If the sauce gets too thick during cooking, add a little more chicken stock or broth.
5. (No measurements were used in the making of this dish so I had to approximate how much I used. Add all to your own tastes.).

chicken quarters, olive oil, onion, garlic, flour, chicken broth, curry powder, red pepper, smooth peanut butter

Taken from www.food.com/recipe/curry-chicken-peanut-butter-sauce-408068 (may not work)